Snacks and Light Meals Recipes - Chimichangas Recipe

  
 

Snacks and Light Meals Recipes - Chimichangas Recipe

Ingredients

Serve 4

  • 2 tablespoons olive oil

  • 1 small onion, chopped

  • 1 red pepper, cored, deseeded and diced

  • 125 g/4 oz button mushrooms, thinly sliced

  • 250 g/8 oz small broccoli florets

  • 2 tomatoes, skinned and chopped

  • 2 red chilies, finely chopped

  • 175 g/6 oz Cheddar cheese, grated

  • 8 soft tortillas

  • oil, for deep-frying

  • salt and pepper

  • 150 ml/1/4 pint soured cream, to serve

Guacamole:

  • 2 ripe avocados, roughly chopped

  • 1 garlic clove, crushed

  • 2 tablespoons lime juice

  • 1 red chili, finely chopped

  • 1 tomato, finely chopped

  • 2 spring onions, finely chopped

  • salt and pepper

Method:

  1. Heat the olive oil in a large heavy-based frying pan, add the onion and red pepper and gently sauté until just tender but still slightly crisp.

  2. Add the mushrooms and broccoli florets, tomatoes and chilies and stir-fry over a medium heat for 3-4 minutes. Season to taste with salt and pepper.

  3. Remove the pan from the heat, and mix the cheese into the vegetables. Stir gently until the cheese melts.

  4. Divide the vegetable and cheese mixture into 8 portions and put one in the centre of each tortilla. Roll up carefully, tucking in the edges at the sides so that the filling is completely sealed and cannot escape.

  5. To make the guacamole, place all the ingredients in a bowl. Using a fork, mash together thoroughly. Season to taste with salt and pepper.

  6. Heat the oil in a deep frying pan to 180-190°C (350-375°F) or until a cube of bread browns in 30 seconds, and deep-fry the tortillas, a few at a time, until crisp and golden, turning once.

  7. Drain on kitchen paper and serve with soured cream and guacamole.